CHOC HONEYCOMB COOKIE DOUGH BREAD

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Choc Honeycomb Cookie Dough Bread

Ingredients

• 50g WPI protein powder in choc honeycomb
• 150g chickpea flour
• 130g plain flour
• 70g granulated sweetener
• 70g Biscoff spread
• 250ml sugar-free lemonade
• 60g Crunchie or Violet Crumble, crushed

FROSTING

• 30g WPI protein powder in choc honeycomb
• 150g light spreadable cream cheese
• 20g Crunchie or Violet Crumble, crushed

Instructions

BASE

1. Preheat oven to 360°F (180°C) and line a large loaf tin with baking paper.
2. Mix the WPI protein powder, flours, sweetener and Biscoff in a large bowl.
3. Add the sugar-free lemonade (watch the fizz) and stir until well-combined.
4. Stir through the Crunchie or Violet Crumble pieces, then pour into tin. Bake for 20-25 minutes (you want it slightly undercooked).

FROSTING

1. Mix the WPI protein powder and cream cheese until smooth. Spread on top of the cooled bread and top with extra Crunchie or Violet Crumble pieces.

Nutrition Facts

Calories

2161

1. Nutrition information listed is for the drink. Adjust MyFitnessPal serving size according to what portion you consumed (eg. 0.25 or 0.75)
2. Nutrition information does NOT account for anything you eat with your bread. You must add these separately in your tracking.